Recipe: Cheesecake Pops

Indulge in a bite-sized version of this classic dessert

Credit: iStock/photokitchen

Serve these cheesecake pops with nuts or plain

Cheesecake Pops are a modern twist on a classic dessert

Cheesecake is one of those desserts we just never tire of. It may fade in and out of fashion, but our love affair with cheesecake prevails. Try this inventive alternative presentation — cheesecake on a stick!


  • 2 pounds regular cream cheese (do not use light or Winnipeg-style)

  • 9½ ounces granulated sugar (about 1¼ cups)

  • 5 whole large eggs

  • 2 egg yolks

  • 1 cup heavy cream

  • Zest of 1 orange

  • Zest of 1 lemon

24 sucker sticks

  • 2 cups chopped toasted nuts (almonds,
 hazelnuts, pecans) for rolling


  1. Have the cream cheese at room temperature before starting recipe.
  2. Beat the cheese and sugar together, only to combine, not to lighten the mixture.
  3. Keeping the mixer speed on low, add the whole eggs, yolks and heavy cream. Add the two zests and blend in.
  4. Pour the mixture into a greased 12-inch springform pan.
  5. Place pan into a water bath and bake for 1 hour at 350°F or until the centre is firm. Remove from oven and let cheesecake cool until you can easily roll into balls.
  6. Scoop small, even portions of the cheesecake and roll into balls. Dredge cheesecake balls in the chopped nuts.
  7. Insert a sucker stick through the centre. Lay on a cookie sheet, upside down (stick should be upright), and chill for several hours until the pops are firm. I like to present these stuck into a foil- or tissue-wrapped piece of floral foam or oasis.

Makes 24 cheesecake pops.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.